Healthy Vegan Lemon Loaf [GF+Oil Free]

three slices of lemon loaf in white plate with fork

5 from 4 votes

Healthy Vegan Lemon Loaf [GF+Oil Free]

Naturally sweetened with incredible lemony flavour, this vegan lemon loaf is perfect for a healthy treat. Moist and delicious, simple to make and ready in about 1 hour.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Breakfast, Dessert

Cuisine: American, Canadian

Servings: Servings

Calories: 126kcal

Author: Rosa

Equipment

Ingredients

Dry Ingredients

1.5 cups oat flour gluten free if preferred
½ cup brown rice flour
1.5 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg

Wet Ingredients

1 cup pitted dates
1.5 cups water
⅓ cup unsweetened applesauce
2 tablespoon lemon zest
⅓ cup + 2-3 tbsp lemon juice, freshly squeezed you'll need about 2 medium lemons

Instructions

Preheat your oven to 350 degrees F and line a loaf pan with parchment paper.
Add your dates and water to a high speed blender and process until smooth to make date syrup. Transfer to a bowl and set aside.
Add all the dry ingredients to a mixing bowl and whisk to combine.
Now measure 1.5 cups worth of the date syrup you just made to add to your mixing bowl and NOT more. (Reserve the rest for the glaze.) Also add the applesauce and ⅓ cup of fresh lemon juice and the lemon zest. Mix until combined without over mixing.
Transfer the batter to your loaf pan and bake for 45-55 minutes, until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for at least 10 minutes and then transfer to a cutting board or cooling rack to cool completely.
Meanwhile, add 2-3 tablespoons of lemon juice to the remaining date syrup for your lemon glaze. Taste and add more lemon juice, if desired. Then glaze your cooled loaf. Let the glaze rest a few more minutes to slightly harden, and then slice and serve.

Notes

Make sure to use active baking powder. Oat and rice flour are denser than white flour and need a little extra to rise nicely. If your baking powder is very old or has been open for longer than 6 months, it may start to lose its effectiveness. Test it before using, if you're unsure.

If you don't have a high speed blender or your dates are very dry, soak them first for 15 minutes in cool water, then drain and process as directed. This will soften your dates, making them easier to blend.

Don't dump all your date syrup into the loaf. Make sure to follow the instructions carefully and only use 1.5 cups of your total date syrup, reserving the rest to make your lemon glaze.

To maximize the juice you get from a lemon, you may soak the whole lemon in a bowl of hot water for 30 minutes, or microwave your whole lemon for 10-20 seconds. You may also roll your lemon on a counter with your hands to get the juices flowing.

For the glaze. Mix 2-3 tablespoons of lemon juice into your date syrup and taste the mixture. Add more lemon juice until desired lemony flavour is reached.

The spices are subtle in flavour, since the lemon is really the star of the show here. For stronger spice, double the cinnamon, ginger and nutmeg called for in the recipe.

Let your vegan lemon loaf cool to room temperature before glazing. Once glazed, let the loaf rest a few minutes longer so it slightly hardens, making it easier to slice. If you have extra lemon glaze, you may garnish each slice.

Nutrition